Greek Yogurt Egg White Omelette with Turkey and Spinach
This lean omelette uses whipped egg whites and a dollop of Greek yogurt inside to create an incredibly moist and protein-dense morning meal. Diced turkey breast and fresh spinach pack in even more nutrition without adding unnecessary fat.
A fluffy egg white omelette filled with turkey, spinach, and creamy Greek yogurt for maximum protein.
Nutrition per serving
Ingredients
main
filling
seasoning
cooking
Instructions
Prepare the Egg Whites
Separate 5 eggs and place the whites into a medium bowl. Add garlic powder and a pinch of salt then whisk briskly until the whites become slightly foamy and uniform in texture, about 45 seconds. Do not whip to stiff peaks as that will make the omelette too difficult to fold.
Cook the Filling
Heat olive oil in a non-stick skillet over medium heat. Add the baby spinach and cook for 1 to 2 minutes until wilted. Add the diced turkey breast and stir to warm through for another minute. Transfer the filling to a small bowl and wipe the pan clean.
Cook the Omelette
Return the skillet to medium-low heat and pour in the egg whites. Tilt the pan to spread them into an even circle. Allow the edges to set for about 2 minutes then gently lift them with a spatula while tilting the pan so uncooked egg flows underneath. When the surface is just barely set and no longer runny, add the turkey and spinach mixture to one half, then spoon the Greek yogurt over the filling.
Fold and Serve
Carefully fold the empty half of the omelette over the filled half and slide it onto a plate. Allow it to rest for 30 seconds before cutting so the yogurt warms through slightly. Serve immediately while the omelette is still hot.
Substitutions
Common mistakes
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